Culture & context
About this dish
In Jamaica, Saturday is traditionally soup day. Red peas soup is a filling one-pot meal rather than a light starter, with kidney beans called red peas in Jamaican usage.
Did you know? In Jamaican usage, kidney beans are called red peas, and the finished soup is a full meal rather than a light first course.
Food-safety note
For dried red kidney beans, discard the soaking water, cover with fresh water and bring to a full boil. Maintain the boil for at least 30 minutes before reducing to a simmer and cooking until tender. Desalt the salted pigtail separately; never simmer soaked dried kidney beans from the start.
Equipment needed
- Large heavy stockpot with lid
- Two bowls for soaking peas and pigtail separately
- Colander
- Chef’s knife and cutting board
- Mixing bowl for spinners
- Ladle
- Wooden spoon
Ingredients
- 350 g (2 cups) dried red kidney beans, soaked overnight
- 900 g (2 lb) salted pigtail, cut up and soaked
- 3 litres (12 cups) water, plus more as needed
- 400 ml (1⅔ cups) coconut milk
- 500 g (1 lb) yellow yam, cubed
- 2 medium Irish potatoes, cubed
- 1 medium sweet potato, cubed
- 1 chocho, cubed
- 2 carrots, sliced
- 3 scallions, bruised
- 5 sprigs thyme
- 8 pimento berries
- 1 whole Scotch bonnet
- 120 g (1 cup) flour
- ½ teaspoon salt for spinners
Before the heat
Preparation steps
- Soak separately Soak the red peas and salted pigtail in separate containers so the salt does not season the beans before cooking.
- Desalt the meat Boil and drain the soaked pigtail, then taste a small piece before deciding whether another boil is needed.
- Prepare provisions later Cut the yam, potatoes, chocho and carrot while the peas and pigtail simmer so they do not dry out.
At the stove
Cooking instructions
- Desalt the pigtailDrain the soaked pigtail, cover with fresh water, boil 15 minutes and drain. Repeat if still very salty.
- Cook peas and meatDrain and discard the bean soaking water. Cover the beans with fresh water and bring to a full boil; maintain that boil for at least 30 minutes. Add the desalted pigtail, then reduce to a simmer and cook until both are nearly tender, topping up with boiling water.
- Add provisionsAdd coconut milk, yam, potatoes, sweet potato, chocho, carrot, scallion, thyme, pimento and whole Scotch bonnet. Simmer 25 minutes.
- Make spinnersKnead flour, salt and enough water into a firm dough. Roll small pieces between the palms into slender spinners.
- Finish the soupAdd spinners and simmer 20–25 minutes until cooked and the soup is thick. Remove thyme stems, pimento and Scotch bonnet; taste before adding salt.
Working timeline
- Night before: Soak red peas and salted pigtail separately
- 0:00–20 minutes: Pre-boil and drain the pigtail; meanwhile, discard the bean soaking water, cover the beans with fresh water and bring them to a full boil
- After the peas have boiled for at least 30 minutes: Add the desalted pigtail, reduce to a simmer and cook until nearly tender.
- Once peas and pigtail are nearly tender: Add coconut milk, provisions and seasonings; simmer 25 minutes
- Then add spinners, thicken the soup and season after tasting; simmer 20–25 minutes
Chef’s tips
- Top up with boiling water, not cold water, so the simmer recovers quickly.
- Wait until peas and pigtail are almost tender before adding provisions.
- Taste before adding any salt because pigtail can vary greatly in salinity.
Common mistakes
- Skipping the pigtail desalting step and ending with an inedibly salty pot.
- Adding yam and potatoes too early so they dissolve before the peas are tender.
- Stirring aggressively after the provisions soften and breaking them into the broth.
What to serve with it
- Hard dough bread
- Water crackers
- A simple avocado salad
Storage & reheating
Refrigerate up to 4 days. Reheat to a full simmer, adding water because peas and spinners thicken during storage.
Recipe sources
References consulted for this recipe:
Editorial note
Reviewed for Jamaican context by James Dunn, LimeGrid founder — Jamaica.